To prepare the pickled red onions toss the salt with the sliced onions in a glass or porcelain bowl. Let sit 10 minutes or until wilted. Rinse excess salt out, drain and squeeze out excess water. Pack onions into a small jar and add enough vinegar to cover onions. Let sit 15 minutes or longer under refrigeration. Reserve to serve with tacos.

To prepare tacos, heat up the pork with your bbq sauce. Reserve.

Griddle the tortillas.

To assemble, lay out the tortillas. Divide the lettuce, cilantro, mango, pickled red onions and pork evenly. Serve and enjoy!